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Caramelized Brussels Sprouts

Total Time

42mins

Prep

20 mins

Cook

22 mins

Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded!
Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States.
The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.

These were great! I only made a half batch and tossed carrots instead of about half of the sprouts. Hubby was almost terrified so I made a compromise, turns out I didn't need to after all. He liked them more than I did. I halved the larger ones and They soaked up more of the flavor and had a softer texture and I preferred those to the whole ones. Next time I will halve them all. I served them with Pecan Encrusted Pork Tenderloin With Mustard Cream Sauce and some wild rice, and it turned out wonderfully! Thanks for making a believer out of my husband ;)